Everyday Chemistry in Your Kitchen Pantry

Baking soda releases carbon dioxide when heated or mixed with acids, helping dough rise.
Vinegar’s tang comes from acetic acid, a simple molecule with powerful cleaning and cooking uses.
Salt preserves food by drawing water out of microbes through osmosis, stopping spoilage.
Honey never spoils thanks to its low water content and natural antibacterial compounds.
Olive oil is mostly unsaturated fats, which stay liquid at room temperature.
Spices like cinnamon contain aromatic molecules that act as natural preservatives.
Canned goods stay safe because heat kills microbes and airtight seals block contamination.
Sugar crystals trap water molecules, which is why jams and candies resist mold growth.
Flour proteins form gluten when mixed with water, giving bread structure.
Caffeine in tea and coffee is a natural alkaloid that stimulates the nervous system.